Homemade doughnuts

Combine milk, butter, salt in a saucepan and bring to boil. Add flour and stir briskly and bring to boil. Cover with a moist towel to prevent askin forming, and cool. Brush wax paper with a thin layer of reserved melted butter. Refrigerate briefly so butter hardens. Stir in eggs one at a time until dough is soft but keeps its shapewhen pipied through a piping bag. Pour 2 inches of oil into a shallow pan and heat to 350 degrees. Pipe rings using a pastry bag fitted with a large star tip, on to the wax paper. Make rings of equal size with hole in the center,leave plents of space between them. Place in hot oil. Pick up paper with doughnuts on it, turn it over, and lower the rings into the hot oil so that the butter on the paper melts and the doughnuts slip right off into the fat. Use caution. Fry the first side with pan covered, turn doughnuts with a long handled fork, and finish frying uncovered, till golden brown. Remove from oil with a slotted spoon, and set on cooling rack.

Now the fun begins, while hot add your choice of topping:

Melted Nutella chocolate topping

Starwberry sauce topping

Vanila buttercream frosting

Sugar, cream cheese topping

Caramel sauce topping

Mango sauce or puree

Vanilla buttercream frosting with toasted coconut, or sugar sprinkles.

honey glaze

Powdered sugar

makes 8 doughnuts


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